Photo of Lemon meringue pie by WW

Lemon meringue pie

8
8
8
SmartPoints® value per serving
Total Time
4 hr 50 min
Prep
25 min
Cook
25 min
Serves
10
Difficulty
Moderate
Lemony and creamy, this well-loved pie gets lightened up. This version still has the tangy, rich filling and light, fluffy meringue that’s browned in the oven, but it is made easier with a store-bought pie crust. The filling, made ultra lemony with fresh lemon zest and juice, cooks mostly on the stovetop, so par-baking the pie crust is an important step. Make sure the crust has cooled to room temperature before adding the filling. To prevent overcooking the filling when the pie is in the oven, spread the meringue all the way to the edges, completely covering and sealing in the filling layer.

Ingredients

Frozen ready to bake pie crust

6 oz

Sugar

¾ cup(s), granulated

Cornstarch

¼ cup(s)

Kosher salt

¼ tsp

Low-fat milk

1 cup(s)

Water

1 cup(s)

Egg(s)

2 large, separated

Fresh lemon juice

¼ cup(s)

Lemon zest

1 Tbsp

Egg white(s)

2 large

Powdered sugar (confectioner's)

2 Tbsp

Instructions

  1. Preheat oven to temperature specified on pie crust package. Bake pie crust according to package directions; set aside to cool and then set oven temperature to 350°F (if not already at that temperature).
  2. Meanwhile, to make filling, combine granulated sugar, cornstarch and salt in a medium saucepan; set over medium heat. Whisk in milk and water, stirring constantly so lumps dissolve completely; cook, stirring constantly, scraping down mixture from sides and bottom of pot, until mixture thickens, about 7 minutes. Remove from heat and slowly whisk in both egg yolks; stirring continuously while doing so. This movement distributes the heat and prevents the yolks from "scrambling." Set pan back over heat and bring to a boil for 1 minute. Remove from heat and slowly whisk in lemon juice and lemon zest; pour into baked pie crust.
  3. Next, to make meringue, whip all 4 egg whites with powdered sugar in a medium bowl until stiff peaks form; spoon onto pie, making sure to spread it out so that meringue mixture touches all the way to crust edges. Bake until top of meringue becomes golden, rotating halfway through cooking, about 10 minutes. Cool completely at room temperature (about 2 hours) and then place in refrigerator to chill (at least 2 hours more). Slice into 10 pieces and serve. Yields 1 piece per serving.